Recipes 10/7
Parsnip Crisps
2 quarts pure peanut oil
1 lb parsnips
Kosher Salt
Freshly ground black pepper
Heat peanut oil in a 5-qt Dutch oven over high heat to 370 to 375 degrees F.
Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack and set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.(From The Food Network{TFN}: Alton Brown)
Roasted Butternut Squash Salad
1 (1 1/2-lb) butternut squash, peeled and 3/4-inch diced
Good olive oil
1 Tbls pure maple syrup
Kosher salt and freshly ground black pepper
3 Tbls dried cranberries
3/4 C apple cider or apple juice
2 Tbls cider vinegar
2 Tbls minced shallots
2 Tsp Dijon mustard
4 oz baby arugula, washed and spun dry
1/2 C walnuts halves, toasted
3/4 C freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.(From TFN: Ina Garten)
Chipotle Smashed Sweet Potatoes
2 large sweet potatoes, peeled and cubed
2 Tbls unsalted butter
1 whole pepper from a can of chipotle peppers in adobo sauce, chopped (NOTE: NOT THE WHOLE CAN)
1 tsp adobo sauce from can of peppers
1/2 tsp salt
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
(From The Food Network: Alton Brown)
Steak Sandwich
1 (12-oz) 1-in thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 tsp fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 C baby arugula
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it’s almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
Mustard Mayo:
3/4 C good mayonnaise
1 Tbls Dijon mustard
1 Tbls whole-grain mustard
2 Tbls sour cream
1/8 tsp kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature.
(From TFN: Ina Garten)
Farmwife’s Bread Soup
1/3 C extra-virgin olive oil
1 onion, peeled and sliced
2 cloves garlic, sliced
2 medium potatoes, peeled and chopped
2 tsp fine sea salt
1/2 tsp red pepper flakes
2 C chopped beet greens
2 C water
1 small bay leaf
4 (1/2-in thick) slices country bread, grilled
Peccorinio for grating
In a large soup pot over high heat, heat the olive oil and soften the onion and garlic but do not allow them to brown. Add the potatoes, then the sea salt, pepper flakes, and greens, stirring well. Add the water and bay leaf and simmer 15 minutes, or until potatoes are tender. Discard bay leaf.
Serve in large bowls with bread alongside and cheese grated over the top. (From TNF: Mario Batali)
Herbed Butter Parsnips
1 Tbls extra-virgin olive oil
1 Tbls unsalted butter
2 lbs parsnips, peeled and sliced into circles
Kosher salt and freshly ground black pepper
Herb Butter:
1/2 lb unsalted butter, softened
1/2 C mixed chopped fresh herbs, like parsley and chives
Kosher salt and freshly ground black pepper
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
(From TFN: Tyler Florence)